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NYC-style hot dogs with street-cart onions

Ingredients

  1. Step 1 4 large frankfurters
  2. Step 2 4 hot dog buns, split
  3. Step 3 sauerkraut, to serve
  4. Step 4 1 tbsp vegetable oil
  5. Step 5 2 large onions, halved and sliced
  6. Step 6 1⁄4 tsp ground cinnamon
  7. Step 7 large pinch of chilli powder
  8. Step 8 2 tbsp honey
  9. Step 9 2 tsp American-style mustard, plus extra to serve
  10. Step 10 2 tsp ketchup, plus extra to serve
  11. Step 11 2 tsp tomato purée
  12. Step 12 2 tsp cider or white wine vinegar
  13. Step 13 1 tsp Worcestershire sauce
NYC-style hot dogs with street-cart onions
Calories: 402 Carbohydrate: 39 g Protein: 14 g Fat: 20 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings:

TAGS

Lunch Snack American Barbecue Caramelised onion Frankfurter Hot dog New york hot dog Lunch Snack American Barbecue Caramelised onion Frankfurter Hot dog New york hot dog Lunch Snack American Barbecue Caramelised onion Frankfurter Hot dog New york hot dog

Directions

  1. Step 1 First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
  2. Step 2 Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
  3. Step 3 Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.